Lavender & Earl Grey Tea Shortbread Cookies
This lavender and Earl Grey tea shortbread cookie recipe is sophisticated enough to serve at a formal high tea, yet simple enough to enjoy at home in your robe any day of the week, making it one of my favorites for any occasion.
Why Lavender & Earl Grey Tea?
Lavender and tea are there for me when I’m sick, restless, anxious, or stressed… they both have such soothing qualities that always make me feel like I’ve transported to a luxury spa. Combine that with buttery, melt-in-your-mouth shortbread, and you can see why it’s one of my go-to recipes year round.
I’m all for a relaxing tea ritual, and these cookies make the perfect pairing. The floral essence of the lavender is subtle and balances well with the citrus flavor of Earl Grey. I also paired these with a silky lemon posset recipe that beautifully complemented the bergamot in the tea.
The whole experience is a thoughtful, intentional act of self care. And what is self care without a little indulgence?
For the lavender, I recommend using organic culinary lavender flowers. I used these from Kate Naturals Dried Lavender Flowers, which you can also use to make lavender syrup, lemonade, lattes, and other fun floral concoctions.
For the tea, if you’re looking for the full experience and flavor, use a mortar and pestle to grind your loose tea leaves. If you only have tea bags on hand, that works well, too!
Other Tea & Shortbread Flavors to Try
The best part about tea and shortbread is you can mix and match varieties to suit your particular taste or occasion. You can use this same shortbread cookie recipe, but replace the lavender and Earl Grey with other ingredients, like matcha, chai, lemon zest, or thyme.
Whether you enjoy your tea and cookies while curled up with a good book or hosting a lavish garden soirée, this shortbread recipe will have you feeling peaceful and serene.
Lavender & Earl Grey Tea Shortbread Cookies Recipe
Yield: About 2 dozen cookies
Ingredients
1 cup butter, softened
1/4 cup granulated sugar
1/4 cup powdered sugar
1/4 teaspoon salt
2 cups all-purpose flour, sifted
1/2 tablespoon dried lavender
1/2 tablespoon Earl Grey tea
Instructions
Using a stand mixer with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 2-3 minutes.
Add sifted flour to butter mixture in thirds, scraping down the sides of the bowl as you go. Add the lavender and tea, and mix to combine.
Roll out the dough into a 1/2-inch thick rectangle. Wrap in plastic wrap and refrigerate for at least 4 hours.
Preheat the oven to 350. Cut the dough into 2 x 1 -inch bars and place on parchment-lined baking sheet. Bake the cookies until just golden at the edges, about 20 minutes. Remove from the oven, and allow to cool completely before serving.
